Smoked Trout Black Forest Style
Whole trout are cured in a savory juniper-herb brine and then hot-smoked over fir wood and beech. The flesh stays moist and takes on a delicate resinous aroma characteristic of Black Forest smoking traditions. Ideal as a starter or main course with horseradish cream.
Ingredients(for 1 kg)
Instructions
Prepare brine
15 minutes + coolingHeat water, sea salt, and brown sugar in a pot, stirring until fully dissolved. Add juniper berries, bay leaves, peppercorns, and thyme, simmer for 5 minutes. Cool completely to room temperature before adding the trout.
Brining
8–10 hoursSubmerge cleaned and gutted trout fully in the cooled brine. Weigh down with a plate to keep fish fully submerged. Refrigerate at 2–4 °C.
Drying (pellicle formation)
1–2 hoursRemove trout from brine, rinse under cold water, and pat dry with paper towels. Place on a wire rack at room temperature or in front of a fan until the surface feels slightly tacky and shiny.
Smoking
1.5–2.5 hoursPreheat smoker to 80–100 °C. Use beech and fir wood for smoke. Hang trout on hooks or place on an oiled grate. Smoke until internal temperature reaches 62–65 °C and the skin is golden brown and lightly crisp.
Pro Tip
Hang the trout in the smoker on hooks through the gill area so heat circulates evenly and the belly cavity is fully cooked through.
Glossary Terms
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.